Crab Rangoon

Like other parts of the eastern coastal United States, catching and eating Atlantic Blue Crabs is a fun (and delicious!) warm weather tradition. In Massachusetts, where we live, no special permits are required for recreational crabbing – and if you’re in the right place at the right time, the only equipment you’ll need to catch blue crabs is a long-handled dip net, a bucket and some raw chicken for bait tied to a length of string!

Last weekend, our neighbor Chris invited my husband Jack to join him at a ‘secret’ location he knew about, not far from where we live, where the blue crabs are surprisingly abundant! Late summer and heading into September is a great time to go crabbing here in Massachusetts because the crabs have had a chance to eat all summer long, so they are large, and they are quite active! Jack and Chris came home with a record catch – 20 large and very feisty blue crabs – that netted us over 2 pounds of sweet, fresh crab meat!

Jack had an absolute blast going crabbing, so to thank Chris and his family for such a fun time – we cooked up a few dishes using that wonderful crab meat – including these easy and super delicious Crab Rangoon! This recipe, is adapted from this one published by Saveur and attributed to Trader Vic’s, the renown Polynesian restaurant.

I have to say that these are some of the best Crab Rangoon I’ve eaten! They have a wonderful creamy filling of crab meat and cream cheese that has been flavored with scallion, garlic, Worcestershire sauce, and toasted sesame oil that is fried in won ton wrappers until golden and crispy! Served with your choice of dipping sauce (chili sauce, duck sauce or hot Chinese mustard) these Crab Rangoon are a burst of wonderful creamy and savory flavors!

Instructions

Fill won tons by dropping 1 ½ teaspoon of filling in center of wrapper. With a dab of water, wet two adjoining sides and pull the dry corner to the wet corner and press all sides to seal. Basically you are making a triangle. Repeat until all filling is used. You should have between 22 and 24 triangles when you are done filling the wrappers.

Heat 2 inches of oil in a 4 quart saucepan or wok to 325 degrees.

Drop the triangles in hot oil in two batches and cook for about two to three minutes, turning half way so they brown on both sides. With a wire strainer, remove to a paper towel to drain.

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Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

I have been waiting for a good crab rangoon recipe. I have just one question regarding the ingredients. I don’t use sesame oil that often, so I assume it is easier buying toasted rather than doing it yourself, but did you toast your own? I can’t wait to try these. Thanks. Denise

My husband loves Crab Rangoon so I decided to surprise him with this just before Valentine’s Day. Oh, my! He was in heaven! The next day, I got a dozen roses AND a big box of candy. I do believe I will be making these on a regular basis. Thanks for sharing this delicious recipe. 🙂

Just made these and my husband ate sooo many of them. I used regular sesame oil, other than that followed the recipe. Turned out great, very crispy. Used the stove top burner set to med – high. Next time I will double the recipe and try and use more stuffing in them as they puff up a lot and seems to not have enough in the middle. The filling only takes 5 minutes to prepare, it’s the wrapping and frying that takes up all the time. Thanks for the recipe.

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